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1/2 cup water
1-1/4 cups bran
50g (1-3/4ozs) butter
1 egg
1/2 cup brown sugar
3/4 cup plain yogurt
1-1/4 cups flour
1-1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped raisins

Place water in a suitable microwave bowl. Heat
until boiling (about 1 min). Add bran and butter
and stir until butter is melted and bran. Beat in
sugar and egg. Blend in remaining ingredients.
Spoon into double paper patty cases or paper
lined muffin cups.

The batter for this recipe may be kept in a
covered bowl in the refrigerator for about
4 weeks. To cook, allow 30 seconds on high
per muffin (dough at room temperature) or 45
seconds per muffin (refrigerated dough).
Tested in a 600-700 watt oven, for 500 watt
oven allow 15 seconds extra for every
minute of cooking.